Kimchi Onion Mushroom Burger

Ingredients

· McCain^® Ecopouch Mushrooms 32mm – 100 g
· McCain^® Battered Onion Rings – 4 nos
· McCain^® SureCrisp™ Skin-On Shoestring Fries 1/4″ PXL
· Burger bun – 1 nos
· Mayonnaise · Butter – 10 g
· Kimchi – 50g · Sharp cheddar – 10 g
· Tomato – 1 slice · Lettuce – 2 leaves

Preparation

· Season the minced meat with ground black pepper and salt, mount the patty and reserve.
· Add the butter in a sauté and cook McCain^® Ecopouch Mushrooms 32mm till golden brown. Season with salt and pepper and reserve.
· In a sauté, cook the burger for 2 minutes on each side using medium heat. Add the mushrooms to the sauté
and cook together for another 1 minute. Reserve.
· Deep fry McCain^® Battered Onion Rings at 177˚C for 2 minutes 30 seconds.
· Grill the burger bun and spread butter on each side.
· Mount the burger by layering the grilled bun, mayonnaise, lettuce, kimchi, meat paddy, cheddar, onion rings
and mushrooms, mayonnaise and the bun top.
· Fry McCain^® SureCrisp™ Skin-On Shoestring Fries 1/4″ PXL at 177˚C for 2 minutes 30 seconds.
· Serve immediately.